Made Joe's Orange & Avocado Salad for Easter Dinner too...

T

tessie-in-cincy

Well-known member
It was a yummy Spring combination.

I thought I had Walnut Oil but was out so EVOO stood in. Instead of sugar I subbed honey b/c I'm a tweaker and can't leave well enough alone.

The navel oranges are sweet as candy right now. My guests were marveling at how I'd go to the trouble of peeling the "white parts" off. Should've let them think it took me hours but I explained my simple trick of cutting off the peel then using a paring knife to wedge out the sections. (I must confess to peeling each section individually several years ago. It took forever. I later saw on a cooking show how much quicker & easier it could've been. Duh.)

Thanks for the recipe Joe. -T

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=4691

 
Glad to hear thatTess! I usually just leave the segments whole, but I'm sure it would be

an improvement to filet them as you did.

I've used olive oil too, but added just a dribble of dark sesame oil for a roasted flavor.

 
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